Ingredients

• 1 kg beets (preferably small)
• 400 g pork ribs or beef e.g. brisket, shank
• 3 liters water
• about 2 level teaspoons sea salt
• vegetables (2 carrots, 1 parsnip, onion, a piece of celeriac root or 1/2 celery stalk, a piece of cabbage leaf, leek leaf)
• allspice (3 pcs), bay leaf (2 pcs), 1 teaspoon freshly ground pepper
• 3 sprigs fresh parsley
• small bunch of fresh dill
• 1/2 teaspoon dried marjoram
• 1 teaspoon lemon juice

Preparation

1. Preheat the oven to 195 degrees C. Wash the beets with the rough side of a sponge, wrap each one separately in a piece of aluminum foil with the shiny side to the inside. Arrange on a baking sheet and place in the oven. Bake for 1 hour. Remove, unwrap and after cooling peel off the skin. Grate on a grater with large holes.
2. While the beets are baking, prepare the broth: place rinsed meat in a large pot, add water and bring to a boil. Collect the scum from the top. Cook the meat for 1 hour on low heat covered.
3. Then add 1 and 1/2 teaspoons sea salt, vegetables (peeled carrot, parsnip, washed and unpeeled onion, celeriac, cabbage and leek), allspice, bay leaf and cook vegetables covered for about 40 minutes until soft.
4. Remove all vegetables and meat from the soup, with a sieve remove the remaining vegetables and seasonings from the broth or strain through a sieve.
5. Add grated beets, sprigs of fresh parsley, marjoram, freshly ground pepper to the clean broth and heat on minimum heat for 10 minutes without cooking the soup intensely.
6. In the meantime, add thinly sliced carrot and just the meat removed from the bones. Finally add chopped dill leaves, a teaspoon of lemon juice, mix and season with the remaining salt if needed. The soup can be sealed hot in jars and stored in the refrigerator for about 1 week.